Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1997-03-19
1999-12-14
Tran, Lien
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426549, 426552, 426567, 426804, A21D 1300
Patent
active
060013990
ABSTRACT:
A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose. Optionally, the dough may include fiber, soy protein, a cellulose derivative or oat flour.
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Cultor Food Science, Inc.
Tran Lien
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